scholarly journals Infrared drying kinetics of blue mussels and physical properties

2019 ◽  
Vol 25 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Azmi Kipcak ◽  
İbrahim Doymaz ◽  
Emek Moroydor-Derun
Keyword(s):  
Blue Mussel ◽  
Power Level ◽  
Colour Change ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Blue Mussels ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Kinetics Of

As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88?146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150?0.999750, ?2: 0.000104?0.000030, RMSE: 0.008309?0.004797). The effective moisture diffusivity was determined to be between 4.24?10-9 and 1.10?10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.

scholarly journals Kinetika Pengeringan Lapisan Tipis Daun Jati Belanda (Thin Layer Drying Kinetics of Guazuma Ulmifolia Leaves)

2021 ◽  
Vol 8 (2) ◽  
pp. 53-62
Author(s):  
Hendri Syah ◽  
Armansyah Halomoan Tambunan ◽  
Edy Hartulistiyoso ◽  
Lamhot Parulian Manalu
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Convective Mass Transfer ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Guazuma Ulmifolia ◽  
Kinetics Of

The objectives of this study were to determine a suitable thin layer drying model to describe the drying kinetics of Guazuma ulmifolia leaves and determine the mass transfer parameters of Guazuma ulmifolia leaves. The drying of Guazuma ulmifolia leaves was conducted in a laboratory scale dryer with various temperature (40oC, 50oC, and 60oC) and relative humidity (30%, 40%, 50% and 60%). Five drying models, namely, Newton, Henderson and Pabis, Page, Midilli-Kucuk, and Verma et al. were fitted to the drying data. The drying curve of guazuma leaves did not show a constant drying period during the drying period. The models suitability were compared base on coefficient of determination (R2), root square mean errors (RSME), and reduced mean square of deviation (X2). It was found that, among the models evaluated, the Midilli and Kucuk model is the best to describe the drying kinetics of Guazuma ulmifolia leaves. The effective moisture diffusivity was found to be in the range of 10-13 – 10-12 m2/s and the convective mass transfer coefficient was in the range of 10-9 – 10-10 m/s. The activation energy value was found to be 89.21 kJ/mol.

Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Raj Kumar Goyal ◽  
Mujjeb O ◽  
Vinod Kumar Bhargava
Keyword(s):  
Thin Layer ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Tunnel Dryer ◽  
Air Temperatures ◽  
Thin Layer Drying ◽  
Apple Slices ◽  
Drying Models ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, the drying kinetics of apple (control, blanching and blanching in 1% potassium meta bisulphate) in a tunnel dryer was studied at 50, 60, and 70°C air temperatures. The drying of apple slices occurred in a falling rate period. It was found that treated apple slices dried faster. Six thin layer-drying models were fitted to the experimental moisture ratio. Among the mathematical models evaluated, the logarithmic model satisfactorily described the drying behaviour of apple slices with high r2 values. The effective moisture diffusivity (Deff) of apple slices increased as the drying air temperature increased. The Deff values were higher for the treated samples than for the control.

HOT-AIR DRYING AND MODELING THE DRYING KINETICS OF SUNFLOWER (HELIANTHUS ANNUS L.) PETALS

2020 ◽  
Vol 23 (3) ◽  
Author(s):  
Amir Hossein Mirzabe ◽  
◽  
Gholam Reza Chegini ◽  
Keyword(s):  
Economic Value ◽  
Cost Effective ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Sunflower Seeds ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Helianthus Annus ◽  
Air Dryer ◽  
Kinetics Of

Sunflower seeds and oil in food and agricultural processing are of great importance. Dried sunflower petals are the most important parts of the sunflower plant that have economic value. Thin-layer drying experiments were performed in a laboratory scale hot-air dryer. The results indicated that with increasing drying temperature and air velocity, time of drying reduces and in most cases, the logarithmic model had the best performance for modeling the drying kinetics. The calculated values of the effective moisture diffusivity varied from 3.16627 ×10-13 to 1.32860 ×10-12 m2 s-1 and the values of the activation energy for air velocities of 0.4 and 0.8 m s-1 were equal to 51.21 and 42.3 kJ mol-1, respectively. Also, to verify whether the production and sale of sunflower petals can be cost effective, economic analysis was done. This analysis showed that drying of sunflower petals is profitable process and the generated revenue can even surpass the revenue from the sale of sunflower seeds.

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

scholarly journals The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer

2019 ◽  
Vol 8 (6S4) ◽  
pp. 1131-1134
Keyword(s):  
Thin Layer ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Orange Fruit ◽  
Kinetics Of

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

scholarly journals Thin layer drying kinetics of lemon verbena leaves: a quality assessment and mathematical modeling

2021 ◽  
Vol 13 (1) ◽  
pp. 59-72
Author(s):  
Javid Ghasemi ◽  
Mehdi Moradi ◽  
Sayed Hossein Karparvarfard ◽  
Mohammad Taghi Golmakani ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Essential Oil ◽  
Thin Layer ◽  
Drying Kinetics ◽  
Oil Yield ◽  
Air Velocity ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Kinetics Of ◽  
Essential Oil Yield ◽  
Lemon Verbena

The thin-layer drying kinetics of lemon verbena leaves were studied by using a solar cabinet dryer at air tempera-ture (at three levels of 30, 40, and 50°C), air velocity (at three levels of 2, 2.5, and 3 m/s), and mesh tray size (3, 6, and 10 mm). A completely randomized factorial design was used to analyze the effect of independent factors on drying time and essential oil yield. Results showed that all experiments have shorter drying time and higher essen-tial oil content than the shade-drying method. Also, the best drying conditions that led to an optimal essential oil yield (1.73 mL/g DM) involved a lower temperature (30°C) and velocity (2 m/s) and a mesh size of 10 mm. A good adaptation between the experimental and the predicted moisture content was observed, whereby the statistical criteria of R2, root mean square error, and k2 were calculated as 0.99, 0.08, and 0.01, respectively. Practical applicationsIn the current study, the effect of different drying states such as air velocity and drying temperature was studied on the drying behaviors and essential oil contents of lemon verbena leaves. The obtained results can lead us to a suitable drying condition that can be used in the subsequent designation of systems. Also, a mathematical model for the pre-diction of the leaves’ drying kinetics was constructed and evaluated, which could be approached in the drying systems.

scholarly journals Mathematical modelling of thin layer drying kinetics of cashew apple pomace in hot air oven dryer

2020 ◽  
pp. 119-136
Author(s):  
Bobby Shekarau ◽  
Riyang Zakka ◽  
Tswenma Tsokwa ◽  
Kenneth Yuguda ◽  
Udom Okon
Keyword(s):  
Moisture Diffusivity ◽  
Hydraulic Press ◽  
Apple Pomace ◽  
Drying Kinetics ◽  
Food Ingredient ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Cashew Apple ◽  
Kinetics Of

Due to renewed interest in fruit residue application, cashew apple pomace and other fruit pomace are receiving unparallel attention as substitute for food ingredient or food enrichment options. This necessitates this study to investigate drying as vital approach in preserving and conditioning cashew apple pomace. In this study, cashew apple fruits were blended in fruit blender and filtered through 150 microns filter; the filtrate was further tightened in a fabric material and pressed with manual hydraulic press to further express the juice in it. The pomace was stored in a refrigerator at 3 ?C for 18 h to homogenise the moisture. The pomace was divided into nine equal weights, a portion was fed into hot air oven dryer at 60 ?C and constant circulating air velocity of 2.2 m/s, the changes in mass was measured using digital mass balance after every 10 minutes. The procedure was repeated at 70 and 80 ?C and in triplicate; in each case the mass of the samples was measured. It was found that cashew pomace dry under a single falling rate period, effective moisture diffusivity increased with increasing drying temperature and ranges from 9.02015?10-9 to 2.12177?10-8, activation energy was estimated as 41.880 kJ/K, specific drying energy consumption decreased with increasing drying temperature and ranges from 24.1 to 45.3 MJ/kg. Our proposed drying model was found to adequately simulate the drying kinetics of cashew apple pomace.

scholarly journals Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

2017 ◽  
Vol 7 (2) ◽  
pp. 14 ◽  
Author(s):  
Luqman Ebow Ibn Daud ◽  
Isaac Nyambe Simate
Keyword(s):  
Thin Layer ◽  
Average Moisture Content ◽  
Drying Time ◽  
Sun Drying ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Drying Model ◽  
Thin Layer Drying Models ◽  
Drying Curves ◽  
Kinetics Of

As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.

scholarly journals Drying characteristics of blue mussels by traditional methods

2020 ◽  
pp. 46-46
Author(s):  
Azmi Kipcak ◽  
Emek Derun ◽  
Nurcan Tugrul ◽  
İbrahim Doymaz
Keyword(s):  
Blue Mussel ◽  
Air Flow ◽  
Colour Change ◽  
Coefficient Of Determination ◽  
Traditional Methods ◽  
Vacuum Oven ◽  
Drying Characteristics ◽  
Blue Mussels ◽  
Drying Behaviour ◽  
Kinetics Of

In this study, characteristic drying behaviour and kinetics of blue mussel, which is dried with the traditional methods of cabinet-type, oven and vacuum oven, are studied. In cabinet-type drier there is an air flow in oven there is no air flow. In each method, Deff and Ea are calculated and the colour analysis are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, Midilli & Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinet-type, oven and vacuum oven, respectively. Deff values were calculated between 1.89-4.94.10-9 m2/s, 0.89-1.63.10-9 m2/s and 1.17-2.28.10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found as 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.

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